A friend decided that I should have a few people over to my house last Sunday so that I could cook a Cinco de Mayo themed dinner, and she could bring Nigella Lawson's margarita ice cream as her contribution. Since Nigella is right up there with Deborah Madison and Pernilla Tunberger in my estimation, I decided it was worth it. Pork enchiladas was the main dish I planned for and I used Canarygirl's recipe. I made it two ways - with a green sauce that I produced by substituting a can a of green tomatillo salsa. Also, I thought this was a little bland, so I added some red pepper flakes and cumin seeds ground together in my mortar and pestle to provide more flavor. Since I don't eat meat, I also made a couple of scallop enchiladas with the green sauce, and these were so successful, that I'll do a separate post on them next week. By the way, the margarita ice cream was beyond good - we served in wide, flat champagne glasses,with salt on the rims - beautiful and very tasty.
This turned out to be truly prudent foodie good! It was cheap, fed many people in a festive way, and made great leftovers for two more meals this week. I started out with a 4lb pork shoulder roast at $2.99 a pound, or a $12.00 roast. I slowed cooked it and pulled it off the bone, and used part of it to make enough enchiladas to feed 7. Then I took some of the left over pulled pork and made a barbeque sauce, and we had BBQ pork sandwiches for dinner. I haven't decided exactly what to do with the rest of it yet, but have enough for at LEAST one more meal. Here's how I did it.
Slow Roasted Pork Shoulder for Enchiladas, BBQ pork, and more
4 lbs pork shoulder roast
salt and pepper to taste
Set the oven to 275 degrees. Put the pork shoulder roast in a ceramic or metal roasting pan with the fatty side up. Slow cook for about 8 hours. Use a meat thermometer to be sure, but it should be very done by then. Slice, pull and shred the meat from the bone. You can shred it all now, or wait and do it as you use it. More recently, I did this - I put the pork shoulder in the oven at 10pm and turned it off when I got up in the morning. And boy, did my kitchen smell good while I was drinking my coffee!
To make enchiladas use the canarygirl recipe; I recommend adding some red pepper flakes and cumin seeds ground together to give it more flavor.
Barbeque Pork Shoulder
1 medium onion
2 cloves garlic
2 cups strained tomatoes
1/4 tsp red pepper flakes
1/2 tsp cumin seeds
1 TB worcestershire sauce (use Lea and Perrins)
1/4 cup brown sugar (or 2TB white and 2TB molasses)
2 TB white wine vinegar
1/4 cup good quality marmelade (use an english or scottish brand, NOT smuckers)
salt to taste
Saute the onion and garlic in a little olive oil in a cast iron skillet. While they are cooking, grind the pepper flakes and cumin in your mortar and pestle, then add them to the onion and garlic with the strained tomatoes. Add the worcestershire sauce, brown sugar, marmelade and vinegar, and cook over a low flame until everything is blended and simmering gently. Add 2-3 cups of pulled pork cooked as above (or more, depending on how many you are feeding). Warm it all together, and then taste. Add salt and pepper as needed. Serve on sandwiches, or with potatoes and accept praise!